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1
Make the pierogi dough: Whisk the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg and 1/2 cup warm water in a bowl.
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2
Put the flour in another bowl and stir in the applesauce mixture.
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3
Turn the dough out onto a floured surface and knead until smooth, 1 to 2 minutes, dusting with flour as needed.
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4
Cover with plastic wrap and set aside, about 30 minutes.
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5
Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat until crisp.
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6
Transfer to a paper towellined plate.
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7
Drain all but 2 tablespoons fat from the skillet.
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8
Add the mushrooms, season with salt and cook over high heat, stirring until browned, about 4 minutes.
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9
Add the onion and cook until soft, about 4 more minutes.
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10
Stir in the sauerkraut, thyme, paprika, 1 cup applesauce and 1/2 cup water.
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11
Bring to a simmer, cover and cook until the mushrooms are tender, about 5 minutes, then uncover and cook until thickened, about 4 minutes.
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12
Chop the bacon and add to the skillet with the remaining 1/4 cup applesauce and salt to taste.
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13
Make the pierogies: Bring a large pot of salted water to boil.
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14
Beat the remaining egg in a bowl with 1 tablespoon water.
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15
Roll out half of the dough to less than 1/8 inch thick (keep the remaining dough covered with plastic wrap).
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16
Cut into rounds using a 3 1/2-inch cookie cutter or a drinking glass.
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17
Top each round with 1 tablespoon of the mushroom filling, brush the edges with the beaten egg and fold in half; crimp with a fork to seal.
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18
Repeat with the remaining dough and filling.
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19
Melt 4 tablespoons butter in a large skillet over medium-low heat.
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20
Boil the pierogies in batches until tender, about 5 minutes, then transfer to the skillet using a slotted spoon and toss with the butter until browned.
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21
Serve with applesauce and sour cream.
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22
Photograph by Charles Masters
